In other posts you've talked about wood fired and coal fired ovens. In those ovens you are always fighting moisture in your toppings, so adding liquid to your sauce would be a bad move. You could cook the sauce down, but aside from totally changing the flavor you would also run the risk of making it very bitter by concentrating the hops in the beer.

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-Jeff

buceriasdon

For my thin crust appetizer pizzas I have been known to use a beer and tomato puree sauce. I prefer a doctored up cooked sauce for them. 29 oz. can tomato puree12 oz. bottle beer(cheap beer is fine)1 to 2 Tablespoons sugar depending on taste2 teaspoons each : Garlic powder, dried basil1 teaspoon onion powder1 teaspoon Mexican oregano, the stuff I get is fairly strong in taste1 teaspoon salt1 teaspoon or more red pepper flakesDump it all in a sauce pan, bring to a boil, turn down to simmer for thirty minutes. Taste and adjust seasoning. I freeze what I don't use in seperate baggies, each baggy containing enough sauce for two 12" pizzas. Don